Here’s my easy and delicious recipe for a mildly spicy pasta salad. Trust me when I say the spice isn’t over the top, in fact the amount of Sriracha used gives it more of a smoky profile than spicy… If you want spice, add more, if you don’t want any at all, take out the Sriracha. Your call.
1lb Pasta (I used Fusilli)
1tsp Ground Black Pepper
1tsp Onion Powder
1 each Large Green, Yellow & Red Bell Pepper, chopped
1 Medium Red Onion, chopped or sliced
4 Carrots, chopped or ribboned
2tbsp Grated Parmesan
It doesn’t get much easier than this recipe. Cook your pasta per the instructions on the box, then drain and mix in a large bowl with the remaining ingredients (not including the parmesan or it will start to melt) until well blended. Cover and place in the refrigerator for an hour before serving to allow the flavors to really meld. Mix in the grated parmesan and serve.
See, wasn’t the crazy simple!